Cloaked Apples

Cloaked Apples


INGREDIENTS:


6 tart apples (such as Granny Smith or Jonathan)
1 teaspoon fresh lemon juice
1/2 cup raisins soaked overnight in 1/2 cup brandy (optional), reserve brandy
1/4 cup sugar
3 tablespoons unsalted butter, thinly sliced
1/4 cup heavy cream


FOR TOPPING:

1 (3-ounce) package cream cheese, softened to room temperature
1/2 cup heavy cream
1/4 cup sugar
Reserved brandy from raisins (optional)


TO PREPARE:

For topping: In a food processor fitted with metal blade, process cream cheese for 15 seconds. Scrape sides of bowl. Add cream, sugar, and reserved brandy and process for 15 seconds or until smooth. Refrigerate until serving.

Preheat oven to 400 degrees. Peel and core apples. Cut into 1/8-inch slices and sprinkle with lemon juice. Generously butter a 9-inch ceramic tart dish or pie pan. Arrange apple slices in dish, overlapping them slightly and layering with raisins. Sprinkle evenly with sugar and 3 tablespoons butter. Bake 30 minutes.

Increase oven temperature to 500 degrees. Add cream and bake for 5 minutes more. Serve warm with cream cheese topping.